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Monday, December 24, 2012

What's Cooking? Tangy Greens

I'm on a greens kick. And not your delicate lettuces, but the hardy ones from the cabbage family. The brassica family is a winter-friendly veggie. When temperatures drop out of their summer swelter, the flavor of brassicas becomes sweeter rather than spicy or bitter. They also tend to store well, so that when the freezes hit, the harvest can still last...provided the little cabbages have been pulled from the ground. Kales of all sorts litter the markets right now - from lacinatos and dinosaurs to red Russians and Siberians. I nabbed some curly purple kale this weekend, along with another brassica - brussels sprouts! Combine these two beauties with another storable produce item - the apple, specifically Black Twigg - and you have yourself a nice and hardy salad!

Tangy Tahini Greens

1/4 cup tahini

2 tbs sesame oil

1 tbs lemon juice

2 tsp brown rice miso paste

2 tsp agave

2-4 tbs water (until desired consistency is reached)

Big bowl of kale

1 cup Brussels sprouts, quarter and roasted with salt and olive oil

1 apple, sliced

Handful of pepitas (optional)

For the dressing, mix tahini and miso with oil until it becomes smooth. Add lemon juice and agave, pour water one tablespoon at a time. I would use a small jar, seal with the lid, and shake until everything is well-mixed. Continue to add water in increments until it reaches a thick, but pourable, consistency. Dress your salad before it suffers too much from exposure!